Reader Recipes

Crazy About Casseroles?

Here are some quick and easy ones to make....

CHICKEN CASSEROLE

From Linda Diehl of Staunton

 

INGREDIENTS:

bullet

4 large chicken breasts

bullet

1 stick of butter

bullet

Pepperidge Farm dressing mix

bullet

2 cans cream of chicken soup

 

DIRECTIONS: Cook chicken and save broth; cut into small pieces. Melt butter; add to dressing mix. Add enough broth from chicken to make dressing moist. Add cream of chicken soup to breast pieces and 1 can of broth. Line 13x9-inch casserole dish with layer of dressing; pour chicken mixture on top and cover with remaining dressing. Add extra broth if you think dressing is too dry. Bake at 350° for 1 hour.

 

 

CORN CASSEROLE

From Beth James of Courtland

 

INGREDIENTS:

bullet

1 box Jiffy corn muffin mix

bullet

1 stick butter

bullet

1 egg

bullet

1 can cream-style corn

bullet

8 oz. sour cream

bullet

Swiss cheese slices

 

DIRECTIONS: Mix first 5 ingredients and pour into an 8x8-inch baking dish (nonstick). Cover the top with the Swiss cheese. Bake at 350° for 1 hour.

 

 

POTATO CASSEROLE

From Edith Yeatts of Gretna

 

INGREDIENTS:

bullet

2-lb. bag frozen hash browns

bullet

1 can mushroom soup

bullet

1 can cream of chicken soup

bullet

8 oz. sour cream

bullet

8 oz. sharp cheese, grated

bullet

1 medium onion

bullet

Dash of garlic powder or salt  (optional)

 

DIRECTIONS: Mix ingredients together; potatoes do not have to be thawed. Let set in refrigerator several hours or overnight, covered. Pour into a 13x9x2-inch greased casserole or baking pan. Bake at 350° for 1 hour.

 

 

CHEESE BROCCOLI CASSEROLE

From Linda Logan of Boydton

 

INGREDIENTS:

bullet

1 cup chopped celery

bullet

1 cup chopped onion

bullet

1 T oil

bullet

1 can cream of chicken soup

bullet

½ cup milk

bullet

2 T butter

bullet

1 small jar Cheese Whiz

bullet

2 pkgs. chopped broccoli (thawed)

bullet

2 cups cooked rice

 

DIRECTIONS: Preheat oven to 350°. Sauté celery and onion in oil until soft. Mix together with all other ingredients. Pour into a large casserole dish and bake uncovered for 45 minutes.

 

MOCK CRAB CASSEROLE

From Irene Peery of Charlottesville

 

INGREDIENTS:

bullet

1 lb. frozen cod or mild-flavored ocean fish

bullet

2 T of butter

bullet

3 t flour

bullet

2 cups whole milk

bullet

1⁄8 t pepper

bullet

2 t Old Bay seasoning or to taste

bullet

½ c real mayonnaise (not salad dressing — too sweet)

bullet

2 T fresh lemon juice

bullet

3 T melted butter

bullet

1 cup dry bread or cracker crumbs

 

DIRECTIONS: Preheat oven to 350°. Spray a 9x9-inch casserole with cooking spray. Defrost fish and place in a shallow skillet with about 1 cup of lightly salted water. Bring to a boil; reduce heat and cover. Cook until fish can be flaked with a fork. Drain, flake apart with 2 forks and set aside. To make sauce, melt 2 tablespoons of butter in a medium saucepan over medium heat. Add flour and whisk into butter. Cook for about 3 minutes or until the flour starts to smell toasty. Add the milk and whisk until smooth. Cook until the sauce has just begun to boil and thicken. Remove from heat and add pepper, Old Bay seasoning, mayonnaise, and lemon juice. Whisk to mix well. Fold in the cooked fish and pour into the prepared baking dish. Mix 3 tablespoons of melted butter and cup of dry breadcrumbs or cracker crumbs together and spread on top of fish mixture. Bake until topping has browned and casserole is bubbly around the edges — 30 to 40 minutes.

 

 

VEGETABLE CASSEROLE

From Mary Arnold of Hague

 

INGREDIENTS:

bullet

10¾-oz. can cream of mushroom soup

bullet

1⁄3 cup sour cream

bullet

¼ t black pepper

bullet

16-oz. bag frozen vegetables (broccoli, cauliflower, carrots), thawed

bullet

2.8-oz. can French fried onions

bullet

½ cup shredded Swiss cheese

 

DIRECTIONS: Stir soup, sour cream, pepper, vegetables, 2⁄3 cup onions and 1⁄4 cup cheese in 2-quart casserole. Cover and bake at 350° for 40 minutes or until veggies are tender. Stir and sprinkle remaining onions and cheese over vegetable mixture. Bake 5 minutes more. Makes 4 servings.

 

 

BREAKFAST CASSEROLE

From Carolyn Maddox of Hurt

 

INGREDIENTS:

bullet

2 cups shredded cheddar cheese

bullet

5 eggs

bullet

1 lb. sausage, cooked

bullet

2 (8-piece) pkgs. crescent rolls

bullet

¼ stick margarine

 

DIRECTIONS: Mix the first three ingredients together. Spread 1 package of crescent rolls in 9x13-inch pan. Pour mixture over rolls. Place another package of crescent rolls on top. Refrigerate overnight. Before baking, melt ¼ stick of margarine and brush over top of casserole. Bake at 350° for 25 minutes.

 

We want your recipes! We pay $10 for each recipe published. Categories: Best Barbecue; Mexican; Seafood; Soups and Stews; Appetizers; Salads; Potatoes or Rice; Favorite Veggie Sides. Send to: Reader Recipes, c/o Cooperative Living, P.O. Box 2340 , Glen Allen, VA 23058-2340 or e-mail to bcatlett@odec.com

 

Home ] Up ] Caught in the Web ] Cover Story ] Down Home ] Editorial ] Garden Muse ] Happenings ] Healthy Take ] Perspective ] [ Reader Recipes ] Say Cheese ]